Ingredients:
1 Pillsbury Refrigerated Pre-Made Pie Crust
3/4 cup water
1/3 cup sugar (you can use more sugar if you like things sweeter)
5 eggs
1 dash of vanilla extract
½ cup of canned evaporated milk
- Ingredients for Hong Kong-style Egg Tarts
Clearly, when I was at the grocery store, I did not think ahead to the fact that I would be photographing my ingredients, and now the whole world (or the four people who read my blog) knows that I was too cheap to dish out the extra $0.50 on Carnation brand evaporated milk. But I digress…here’s how I made them.
Directions:
1. Preheat oven to 450 degrees F.
2. Unroll the pre-made pie crust. Using the mouth of a large drinking glass, cut circles out of the raw pie crust and press them into a muffin pan to form the tart shells.
3. Combine sugar and water in a small saucepan, and bring to a boil. Continue to cook until the sugar has completely dissolved, remove from heat, and cool to room temperature.
4. Beat eggs (but don’t over-beat).
5. Strain the eggs through a sieve and whisk into the sugar-water mixture.
6. Stir in the evaporated milk and vanilla.
7. Strain the filling through a sieve, and fill the tart shells.
8. Bake for 15 minutes at 450 or until the filling is slightly puffed up and the top is a golden brown.
Makes about 8 tarts.
Hong Kong-style Egg Tart ("Dan Tat")
A word of caution if you’re going to try this recipe: This is an ABC’s version of Hong Kong Style Egg Tarts. If you’re looking for an authentic recipe, I’d advise you to look elsewhere and obviously, don’t make this for Chinese food purists!
Happy Chinese New Year everyone! Wishing you health, happiness and prosperity in the Year of the Dragon!
My husband’s cantonese! He LOVES egg tarts! But the Macao version is good too (mix of Portuguese right?). Anyways, tks for the recipe. I’ll try it. Oh, and here’s a pic of the Macao tarts I took on our trip a few years back. Pretty close!
That pic didnt show up, here’s the link https://picasaweb.google.com/lh/photo/R9heXb8qhUKfSpf9ObtvtoTyZCNO80JgyK2YXyTVHTc?feat=directlink
Lisa, those look GOOOOD! Was that picture actually taken in Macau? We were there in 2008. That picture makes me want to go back!
Looks tasty! Think I’ll this out. Do you think it’ll still be ok if I skip the “straining” parts?
Val, you can probably skip the straining part. I think it just makes a more even egg mixture and aerates it, but I’m sure it would be just as tasty if you skipped that part.
Judy, I’m expecting to see a mango pudding recipe appear on your blog soon.
Nice job, it looks yummy!
HAHA! Good idea, Audrey!
This looks so good and so simple! And I have all the ingredients already! Super. Going to try this out. Thanks!
Your dan tat looks a lot better than the one I had for dim sum last weekend!
I’m going to try to make these this weekend. Way go to, BP!
How much water do you need?
3/4 cup of water. I must have forgotten to write that in the recipe. I’ll add it now. Thanks Lisa!